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Gingerbread Cookies with Buttercream Icing

These holiday-spiced cookies are the first ones I make in December. The recipe came from my mother-in-law. If you like, tint the buttery icing a cheery pink or green and pipe it on with a decorating tip.

18 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

2/3 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each ground cinnamon, cloves and ginger
ICING:
3 cups confectioners' sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter flavoring
3 to 4 tablespoons milk

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg and molasses. Combine flour, baking soda, salt and
spices; gradually add to the creamed mixture and mix well.
Refrigerate for 2 hours or overnight.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2

2 of 2

Gingerbread Cookies with Buttercream Icing (continued)

Directions (continued)

in. apart on ungreased baking sheets. Bake at 350° for 8-10
minutes or until edges begin to brown. Remove from pans to cool on
wire racks.
For icing, beat confectioners' sugar, butter, extracts and flavoring
in a bowl. Gradually stir in enough milk to achieve desired
consistency. Frost cookies. Yield: 1-1/2 dozen.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.